Description

Found in groups with broad, smooth, light green leaves, often with deep purple or burgundy tints on the lower stems and a scallion-like bulb strongly rooted just beneath the surface of the soil. Both the white root and the broad green leaves are edible. They are found from the U.S. state of South Carolina to Canada and are especially popular in the cuisine of the US state of West Virginia and the Canadian province of Quebec when they emerge in the springtime. A common description of the flavor is like a combination of onions and strong garlic.